Green Chile & Rice Casserole

1 6 oz. pkg instant long grain wild rice
1 8 oz. sour cream
1 4 oz. can green chiles
1 16 oz. pkg shredded cheddar cheese

Lightly grease a medium baking dish. Prepare rice according the box or bag directions.
Spread 1/2 cooked rice mix onto bottom of baking dish.
In a bowl, mix sour cream and green chiles.
Spread 1/2 sour cream mixture over rice, top with half the contents of cheese, and repeat.

Bake @ 325 for 25 minutes or until bubbly.

Sticky Buns (Caramel Nut Rolls)

2 loaves Rhode's bread dough; thawed.

1/2 cup butter
1 cup brown sugar
1 large or 2 small vanilla pudding, do not use instant!
2 T milk
1/2 tsp. cinnamon
1/2 cup pecans or walnuts - optional

Place nuts on bottom of greased 13x9 pan, if desired. Cut bread dough into chunks, and cover the pan using only half the dough.
Melt butter in saucepan, mix in other ingredients except for nuts. Beat until smooth, and pour over dough.
Fill in gaps with the rest of the dough chunks.
Allow to rise for 4-5 hours.h

Bake @ 350 for 25-30 minutes. Cool for ten minutes and then turn out onto greased dish.

Eden Style Chicken

4-5 chicken breasts, thawed
2 cans cream of chicken soup
1 pkg. cream cheese
1 cup sour cream
2-3 pkg's Buddig Beef, cut into 1 inch squares or so.
Cooked bacon strips, optional.


Mix cream cheese, sour cream, and cream of chicken soup. Add in chopped up beef, and mix. Place bacon on bottom of 9x13 pan (optional), chicken breasts, and pour cream mixture over top. Cover with foil and bake @ 325 for 2 1/2 hours.

Freezer Pickles

8 cups sliced cucumbers
2 cups sliced onion
1 green pepper

Brine: 2 cups sugar
     1 cup white vinegar
     1 tsp. celery seed

Add 1 heaping tablespoon salt to cucumbers, stir and let sit on counter for 2 hours. Stir a few times over the 2 hours. Do not rinse or drain any juice.

Mix brine and add all together. Put into containers of any convenient size to freeze, so you can enjoy homemade pickles any time of the year.

Cheese Scalloped Corn Casserole

2 eggs, beaten
2 16 oz. cans creamed corn
1 cup milk
1 cup cracker crumbs
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup shredded cheddar cheese
salt & pepper to taste

Beat eggs in large bowl, stir in other ingredients saving the crackers for last.
Spoon mixture into 2 greased 1 qt. casseroles. I do not recommend using a 9x13 because the casserole doesn't cook properly and ends up real watery in the middle.

Bake uncovered @ 350 for 35-40 minutes.

Creamy Cucumbers

2 cucumbers, sliced thin
2 T mayo
2 T sour cream
1 tsp sugar
3 tsp white vinegar
2-3 tsp dillweed
thin sliced red onion - optional
add a little milk to thin out sauce if necessary to your liking.

Mix sour cream, mayo, sugar, vinegar, and dillweed. Add cucumbers, onions. Stir well. Refrigerate for at least 1 hour. Thin with 1 T milk if you like thinner sauce.

Broccoli Cheese Soup

2 16 oz. bags California mix frozen veggies (broccoli, cauliflower, & carrots)
7 cups water
1 chicken boullion cube
1-2 large potatoes, cubed
1/2 cup onion, diced
2 cans cream of chicken soup
12 oz. Velveeta, sliced or cubed


Bring water to boil, add chicken broth cube, and boil frozen veggies, onion, and potatoes until cooked. 
Add cream of chicken soups, and Velveeta. Mix well until melted, and remove from heat.

This is one of my favorites broccoli cheese soups ever, and has plenty of veggies!

Shredded Beef Burritos with Sour Cream Sauce

(My pictures do this recipe no justice.)

 

1 lb beef roast
water

3 beef boullion cubes
2 cans diced green chiles
1/2 packet taco seasoning
1/2 can red enchilada sauce
12 flour tortilla shells
Shredded cheese - your favorite for mexican and as much as you want!
1/4 cup butter
1/4 cup flour
10 oz. sour cream

1 lb beef roast; cook overnight in crockpot with a cup water and 1 beef boullion cube on low. After cooked, turn off crockpot, empty water from crockpot and shred beef with fork in crockpot. Add 1/2 cup water (dont want it juicy!!), 1/2 packet taco seasoning, 1/2 can of red enchilada sauce, 1 can green chiles, and stir well. Wrap beef mixture with your favorite shredded cheese in flour tortilla shells, placing seam down into a greased 13x9 pan.

Sauce:: In a medium saucepan make a roux; 1/4 c. butter and 1/4 flour.
In a separate pan (i use a big glass measuring cup and microwave this while i make the roux.) boil 2 cups water + 2 beef boullion cubes. Add to roux in pan, stir well until it thickens and remove from heat. Add 1 can green chiles, 10 oz. sour cream; stir well. Pour over burritos in 13x9, and top with more shredded cheese. Bake @350 for 30 minutes.

Tastes like 'Taquitos" or mexican restaurant burritos. Yum!!